By: Isabel Robson
Serves: 4
Preparation time: 20 minutes

Ingredients:
25 g of chopped fine green beans
25g fresh chopped coriander
1 table spoon of Olive Oil
1 table spoon of chopped dill
1 large onion, finely chopped
4 organic new potatoes
4 free range eggs, beaten

1/2 red pepper
1 Clove of garlic (optional)
salt and pepper to season

    -    Peel and cut potatoes into large slices 0.5 cm thick.
          Wash and boil for 5 minutes.
    -    Take off the heat and drain.
    -    Beat the eggs in a bowl and stir in the chopped coriander and dill. 
    -    Season with salt and pepper.
    -    Heat olive oil in frying pan, add chopped onion and garlic. 
    -    Fry for 2 minutes, stirring gently, then add fine beans and
          chopped pepper.
    -    Pour over the eggs to the frying pan, cooking over a low heat until
          eggs are firmer.
    -    For a golden finish, put under the grill for 2 minutes.

    This dish is best served hot with fresh salad however, it can also be eaten cold,
    on its own or as a sandwich filler with home baked bread.

    Garlic can help lower cholesterol, control blood pressure, fight cancer, kill bacteria
    and fight infections.

    Eggs contain vitamin B12, essential to create red blood cells and to keep nervous   
     system healthy.